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Mexican Lasagna - Elisabeth Freeman

Yield: 1 Servings

Ingredients and directions for this recipe

1 Box Fantastic foods refried
-black beans (available at
-most health food stores)
1 lg Jar salsa or Picante sauce
-(I usually use Pace medium
-Picante sauce but
Almost anything works)
1 lg Tin of tomato sauce
1 sm Tin of green chilies
1 sm Tin of olives (optional)
1 pk Blue or white corn tortillas

Make the black beans (takes about 15 minutes) with boiling water. Preheat
the oven to 350. Spray a casserole dish with Pam. Mix together the salsa
and tomato sauce and add the green chiles. Spread a thin layer of
salsa/tomato mixture on the bottom of the casserole dish. Take a corn
tortilla and fill it with about 2-3 tablespoons of the bean mixture, 1
tablespoon of the tomato mixture, and a couple of olives. Roll it up and
place in the bottom of the casserole dish. Repeat until you have one layer
of tortillas. Cover with a layer of tomato mixture. Then repeat the layer
of tortillas and so on. You should get about 3 layers of tortillas.
Finally, cover with a generous layer of tomato mixture. Cover and bake for
30 minutes. Let sit 10-15 minutes before serving.

(by Elisabeth Freeman)

Busted and Entered for you by: Bill Webster

See also:
Previous recipe Mexican Lasagna - Butter Busters^
Next recipe Mexican Lasagna Rbtn28a

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